Tag Archives: moroccan

Bradley, Poultry, Uncategorized

Smoked Moroccan Spiced Chicken Wings

Ingredients

  • 900gm Chicken Wings
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • ½ tsp Ground Cardamom
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Ground Nutmeg
  • ¼ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 tsp White Sugar

Directions

  1. Cut each chicken wing into three portions: drumette, middle portion and tip.  Discard the tip of the wings and place the other portions in a large bowl.
  2. Make the Moroccan rub by mixing together the ground cumin, ground coriander, paprika, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, cayenne pepper, salt and sugar.  Toss the wings in the seasoning so they are evenly coated.
  3. Set up Smoker for 121°C (250°F) using wood bisquettes of choice.
  4. Lay wings on smoker racks and smoke for 2 – 2 ½ hours or until cooked through.
  5. Remove wings from the smoker and serve.

Compliments of Bradley Australia

Uncategorized

Moroccan Smoked Lamb Shanks

Moroccan Smoked Lamb Shanks

Ingredients

  • 4 Lamb Shanks

For Harissa Paste:

  • 6-8 Bird’s Eye Chilies (or another spicy chili pepper), stems removed
  • 1 clove Garlic, skinned
  • 1 Tbsp Coriander
  • 1 Tbsp Cumin
  • 1½ Tbsp Kosher Salt
  • 3 Tbsp chopped fresh Mint
  • ½ cup chopped fresh Coriander
  • 1 Tbsp Sherry or Red Wine Vinegar
  • Juice and zest of one Lemon
  • ½ cup Olive Oil
  • Bradley Flavour Bisquettes – Premium Chili Cumin Bisquettes

Directions

  1. Blend together all ingredients for the Harissa paste in a blender or food processor until smooth. Add more oil if necessary to reach the right consistency.
  2. Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).
  3. Preheat your Bradley Smoker to 250°F (121°C) with Premium Chili Cumin Bisquettes.
  4. Place lamb shanks directly into the smoker and let smoke for 3 hours or until an internal temperature of 145°F (63°C) is reached.
  5. Let rest for 5-10 min before serving.

 

Recipe by: Lena Clayton